20 April 2008

Is it Christmas? Yesterday those were the first words that I heard in the morning. I ventured out to run some errands and I was even more convinced that this was the truth. There was a very thin man dressed in a Santa suit on Highway 97 with a sign that said STOP WINTER and shaking his fist at the sky (Santa could have lost a few pounds since Christmas without all those Christmas goodies...couldn't he?). Everyone that drove by through the falling snow (who had removed their snow tires over a month ago), were right there with him in spirit shaking their fist at the sky. This photo is courtesy of our local web site. It is a way to get your picture in the paper...don't you think? I wonder if he did it on a bet and lost?

I guess we can't really be angry about things we have no control over...and the weather is just one of those things. We want to live in the "Great White North", we are bound to see a bit of the white stuff. A tiny island in the Agean Sea off the coast of Greece would be my first choice for living the idealic life right about now. Make room for me now sis...wink...wink... I guess I just have to get over it...sigh...

Serves me right you say for gloating for the past month while my family back East has been digging out from under the snowbanks and I have been wearing shorts and tees? The good thing is it didn't last and Christmas was soon over in April. We are back to sunshine and blue skies...(insert picture of Val with fingers and toes crossed here)

The thing is my mind refuses to digress and go back to winter comfort foods. No soups, no stews for this Canadian lass. When life hands you lemons make tabbouleh!!!!!!

This is not my regular version, but, Spring is the time to try new things on for size. If it doesn't fit I will recycle it. This is a recipe from Paula Wolfert. The spices make this version of this Lebanese classic special. It is important to use good olive oil and lots of fresh lemon juice. You can make it one day, store it in the fridge overnight, toss and serve the next day. It has always been the perfect picnic food!!! No mayo, nothing to spoil on those hot summer days at the beach. I still prefer to use dried mint in mine, and a minimum amount of parsley but this is a matter of personal preference.

Paula Wolfert is a resident of San Francisco and one of the biggest advocates of Mediterranean foods with 5 award winning cookbooks under her belt.

23 comments:

Tabbouleh is my favourite salad and it is the healthiest, amongst all the other healthy salads. However, I love the other one so much I am not sure I would like to add all those spices in it. I think I'll stick to the classic one this time:-)

I feel the same way Val, nothing is going to come in the way with making wonderful spring salads despite the bit of cold we had the past few days! Your tabbouleh sounds great and I like the spices used in it.

I just heard a radio interview with Paula describing a fermented buuter in Morroco. It sounded really good. I need to look into more of her books, as shes has just been a faint name to me before. As for the weather, patience. This to shall pass.

Tabbouleh is my favourite salad for picnic as well sis. It is delicious with or without the spices:DI will not take a step backwards either Pixie:DI don't enjoy a lot of parsley in my tabbouleh, although I know that is the authentic way to serve it Sylvie:DI just sort of came across Paula as well Glamah:D As far as the weather goes it has already passed and headed your way:DYour time to gloat Peter...I know...but it has already passed.It would definitely be great with lamb ...maybe lamb lollipops:D

Oh your tabbouleh recipe has far less parsley than mine does and way more spices. I may have to give yours a try because I'm killing my parsley plant by pruning it so heavily! (And I'm curious about all those spices!)

Oh wow, well I for one am happy winter (crossing fingers with you) seems to be over here too...however just more than a week ago we still had it here, then suddenly summer came, skipping spring altogether.

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My blog More Than Burnt Toast has been my passion for almost 12 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.